Instructions

Heat the oil in a Dutch oven or large deep skillet and add the sliced red peppers once the oil is warmed. Cook until almost done, about 5 minutes. Leave a little crunch in them as they'll finish cooking in the coconut milk.

Add the garlic, 1/4 cup of the cilantro, red pepper flakes and the white parts of the green onions. Cook another minute, stirring.

Add the coconut milk and tomatoes. Bring to a simmer and cook about 5 more minutes, stirring.

Add the shrimp and partially cover the pan. Cook 5 more minutes or so, until the shrimp is cooked through. Add the cooked chicken and heat through, stirring.

Stir in the lime juice and then taste, adding more salt if needed.

Serve on a bed of steamed rice, with the rest of the cilantro and the green parts of the onion sprinkled on top.

Reader Interactions

Primary Sidebar

Hi I’m Ellen!

I learned how to cook when I stayed home with my kids many years ago. The budget was pretty lean so I learned new recipes instead of going out to eat. I explored new cuisines in the kitchen like other people try out a new restaurant. The girls are grown and gone but I still like to cook every day. Read More…

Get the latest recipes in your Inbox!

Enter your email address to be notified whenever there's a new recipe.

Categories

Categories

Archives

Archives

Footer

Content Copyright 2003-2020 Ellen Lawson

There are affiliate links on this web site and I will be paid a small amount if you buy something after clicking through.

Deprecated: genesis_footer_creds_text is deprecated since version 3.1.0! Use genesis_pre_get_option_footer_text instead. This filter is no longer supported. You can now modify your footer text using the Theme Settings. in /var/www/wp-includes/functions.php on line 5088